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Poultry will turn out particularly crispy and brown if you baste it towards the end of the roasting time with butter, salted water or orange juice. Poultry Weight Accessories and Level Type of Temperature Cooking time cookware heating in ° C, grill set- in minutes ting Chicken, whole 1.2 kg Wire rack 1 4 200-220 60- 70 Chicken, halved 500 g each Wire rack 1 4 210-230 40- 50 Chicken portions 150 g each Wire rack 2 4 210-230 30- 40 Chicken portions 300 g each Wire rack 2 4 210-230 35- 45 Duck, whole 2.0 kg Wire rack 1 4 170-190 100-120 Duck breast 300 g each Wire rack 2 4 230-250 25- 35 Goose legs 400 g each Wire rack 2 4 210-230 40- 50 Fish There is no need to turn a whole fish. Place the whole fish in the oven in its swimming position with its dorsal fin facing upwards. If you are grilling directly on the wire rack, the universal pan Placing a scored potato or a small oven-proof container in the should also be inserted at level 1. The liquid will be caught and stomach cavity of the fish will provide stability. the oven remains cleaner. For fish fillets, add a few tablespoons of liquid to braise. Turn the pieces of fish after Z of the grilling time. Fish Weight Accessories Level Type of Temperature in °C, Cooking time and cookware heating grill setting in minutes Fish, whole approx. 300 g each Wire rack 2 ( 2 20-25 1.0 kg Wire rack 1 4 200-220 45-55 1.5 kg Wire rack 1 4 180-200 60-70 Fish steak, 3 cm thick Wire rack 2 ( 2 20-25 Fish fillet Covered 1 % 210-230 25-30 Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. How to tell when the roast is ready. Use a meat thermometer ( available from specialist shops) or carry out a “ spoon test” . Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. Slow cooking Slow cooking, also known as low-temperature cooking, is the ideal method for cooking tender pieces of meat medium rare or medium. The meat remains very juicy and turns out as soft as butter. The benefit of this cooking method is that it allows lots of scope for menu planning because slow-cooked meat is easy to keep warm. Suitable cookware Use a flat dish, e. g. a porcelain serving plate or a glass roasting dish without a lid. Always place the open dish on the wire rack at level 1. Method 1. Select % Top/bottom heating and set a temperature between 70- 90 °C. Preheat the oven and warm up the dish at the same time. 2. Place a little fat in a pan on a high heat. Sear the meat on all sides, including the ends, and then place immediately into the preheated dish. 3. Place the dish with the meat in it back into the oven and slow cook. A slow-cook temperature of 80 ° C is ideal for most pieces of meat. Notes ¦ Only use fresh, good- quality meat Carefully remove sinews and fat. Fat develops a strong, distinct taste of its own during slow cooking. ¦ Sear the meat over a very high heat and for a sufficiently long time on all sides, including the ends. ¦ Larger pieces of meat do not need to be turned. ¦ Meat can be carved immediately following slow cooking. No standing time is required. ¦ Due to the special cooking method, the meat looks pink, i. e. medium rare. This does not mean, however, that it is raw or not well done enough. ¦ If you would like gravy with your meat, cook using ovenware with a lid. Please take note that the cooking times will be reduced. ¦ In order to check whether the meat is cooked, use a meat thermometer. A core temperature of 60 ° C must be maintained for at least 30 minutes. Table Any tender cut of poultry, beef, veal, pork and lamb is suited to slow cooking. The slow cooking times depend on the thickness and the inside temperature of the meat. Meal Weight Level Type of Temperature Searing time Low- temperature heating in °C in minutes time in hours Poultry Turkey breast 1000 g 1 % 80 6-7 4- 5 Duck breast* 300-400 g 1 % 80 3-5 2-2,5 Beef Joint of beef (e.g. rump) 6- 7 cm thick approx. 1.5 1 % 80 6-7 4,5-5,5 kg Fillet of beef, whole 1.5 kg 1 % 80 6-7 5- 6 Sirloin, 5-6 cm thick 1.5 kg 1 % 80 6-7 4- 5 Beef steaks, 3 cm thick 1 % 80 5-7 80- 110 min. Veal Joint of veal 6-7 cm thick (e.g. topside) approx. 1.5 kg 1 % 80 6-7 5- 6 Fillet of veal approx. 800 1 % 80 6-7 3-3,5 g Pork Lean joint of pork (e. g. loin) 56cm thick approx. 1.5 kg...
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